Pioneer Woman Venison Stew Recipe

This delicious venison stew is a heartwarming twist on the Pioneer Woman’s classic Sunday Night Stew. While Ree Drummond uses beef, we’re swapping it for tender venison to create a leaner, gamey flavor that’s perfect for cold evenings.

Packed with hearty vegetables and a rich, flavorful broth, this recipe will quickly become a family favorite. Serve it with creamy mashed potatoes for a comforting, filling meal.

Ingredients Needed:

For the Stew:

• 3 tbsp olive oil
• 1 tbsp butter
• 2 lb venison, cut into chunks
• Salt and pepper, to taste
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 oz tomato paste
• 4 cups low-sodium beef or venison stock (more if needed)
• Several dashes of Worcestershire sauce
• 1/2 tsp sugar
• 4 carrots, peeled and diced
• 2 turnips, peeled and diced
• 2 tbsp fresh parsley, minced

For the Mashed Potatoes:

• 5 lb russet potatoes, peeled
• 8 oz cream cheese, softened
• 1 stick butter, softened
• 1/2 cup heavy cream
• 1 tsp seasoned salt
• Salt and pepper, to taste

How To Make This Venison Stew:

1. Prepare the Venison: Season the venison with salt and pepper. Heat olive oil in a heavy pot over medium-high heat. Add butter, and as it melts, brown the venison in batches, about 2 minutes per side. Remove and set aside.
2. Sauté the Aromatics: Add diced onion and minced garlic to the pot. Cook for 2 minutes, stirring to scrape up brown bits. Add tomato paste, mix well, and cook for another 2 minutes.
3. Create the Broth: Pour in the stock, stirring constantly. Add Worcestershire sauce and sugar. Return the venison to the pot. Cover, reduce the heat, and simmer for 1.5 to 2 hours.
4. Add the Vegetables: Stir in the diced carrots and turnips. Cover and let simmer for another 30 minutes until tender. Add more stock if needed to achieve your preferred consistency.
5. Finish the Dish: Stir in minced parsley and adjust seasoning to taste. Serve hot over mashed potatoes, letting the rich sauce soak in.
6. For the Mashed Potatoes: Boil peeled potatoes in a large pot of water until fork-tender (about 25–30 minutes). Drain and return to the pot. Mash on low heat for 2–3 minutes to release steam. Add cream cheese, butter, heavy cream, seasoned salt, salt, and pepper. Mix well. Serve immediately or reheat in a buttered dish at 375°F (covered) until hot.

Recipe Tips

• Choose Fresh Venison: Use fresh or properly frozen venison for the best flavor. Trim any silver skin for a smoother texture.
• Broth Substitutions: If you don’t have venison stock, low-sodium beef stock works perfectly.
• Customize Vegetables: Feel free to add potatoes, parsnips, or celery for extra heartiness.
• Check Tenderness: Venison is lean and may cook faster than beef. Start checking for tenderness at the 1.5-hour mark.

How To Store & Reheat Leftovers

• Refrigerating: Store leftover stew in an airtight container in the fridge for up to 3 days.
• Freezing: Allow the stew to cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months.
• Reheating: Reheat in a pot over low heat, adding a splash of stock or water to thin if necessary. Stir occasionally until heated through.

Nutrition Facts

• Calories: 460
• Protein: 30g
• Carbohydrates: 35g
• Fat: 18g
• Fiber: 5g
• Sodium: 450mg

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Crab Stuffed Mushrooms
• Pioneer Woman Slow Cooker Ham
• Pioneer Woman Buffalo Chicken Meatballs